Buddhist Monk Dumplings recipe
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Ingredients
- 1 potato 2 teaspoons vegetable oil 1 tablespoon mustard seed ¼ teaspoon cumin seeds 2 carrots, finely diced 1 onion, finely chopped 1 green chile, finely chopped 1 clove garlic, finely chopped 1 teaspoon ground turmeric 1 teaspoon grated ginger ½ cup finely shredded cabbage ¼ (14 ounce) package firm tofu, crumbled ½ cup water ¼ cup chopped fresh cilantro 1 teaspoon garam masala salt to taste 3 cups all-purpose flour 1 cup water 1 pinch salt
Nutrition Info
- 188.2 caloriescarbohydrate: 36.2 gcholesterol: : -fat: 2.2 gfiber: 2.5 gprotein: 5.8 gsaturatedFat: 0.3 gservingSize: -sodium: 45.9 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Buddhist Monk Dumplings
Directions
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Place potato into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Set aside to cool.
Heat oil in a skillet over medium heat. Add mustard seeds and cumin seeds and stir. Add carrots, onion, green chile, garlic, turmeric, and ginger. Cook and stir for 1 minute. Add mashed potato, cabbage, and tofu and stir again. Add water and cilantro, cook and stir until vegetables are soft and water is dried up, 7 to 8 minutes. Add garam masala and salt and stir well. Remove from heat and set aside to cool.
Mix flour, water, and salt together in a bowl. Knead into a ball, continue kneading until dough is very soft, 10 to 12 minutes. Wrap and rest for at least 1 hour.
Take a knob of dough and roll out into small round, about 4 inches in diameter. Spoon a heaped teaspoon of filling in the center and moisten the edge with a little water. Press edges together, overlapping the top slightly to form a pleat, and continue to create a half-moon shape with little pleats all around the edge. Repeat with remaining dough and filling.
Fit a large pan with a steamer basket and add about 2 inches of water. Bring to a boil. Add dumplings and steam until swollen and cooked through, about 15 minutes.